Baghare Baigan - Spiced Eggplant - S. India

Recipe Ingredients

2 cups	125g / 4.4oz	Onions (medium)
3/4 teaspoon	3.8ml	Coriander seeds
1 1/2 teaspoons	7.5ml	Sesame seeds
2 teaspoons	10ml	Dry coconut
1 1/4 teaspoons	6.3ml	Fenugreek seeds
4		Eggplants - wash and dry
3/4 cup	177ml	Oil
1/2 teaspoon	2.5ml	Mustard seeds
8		Curry leaves
1		piece ginger root - crushed
3		Garlic cloves - crushed
1/2 teaspoon	2.5ml	Ground turmeric
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Salt
1/2 cup	118ml	Tamarind juice
1 tablespoon	15ml	Coriander leaves - chopped
1 teaspoon	5ml	Mint leaves - chopped
1		With hyderabadi biriyani - see recipe

Recipe Instructions

Place onions directly on open flame or under a very hot broiler, with skins still on , to roast them. Turn them often. As soon as skins have turn black, remove form fire and peel. Grind onions with coriander, 1 teaspoon cumin, sesame seeds, coconut and 3/4 teaspoon fenugreek; put aside. Make tow cuts in eggplant crosswise from top to about 3/4 of the way down toward the stalk. without cutting through. Heat oil in large skillet and fry eggplant until browned and tender.

Drain and set aside. In same oil add remaining cumin, fenugreek, mustard and curry leaves and as soon as mustard sputters add ginger, garlic, turmeric, chili and salt; stir- fry 30 seconds. Add ground paste and continue to stir-fry for 3-4 minutes until oil floats to top. Add tamarind juice, sir, and after minute add fried eggplant and gently sir to coat eggplant with spices. Cover and cook on medium heat for about 10-15 minutes. Garnish with coriander and mint. Serve with Hyderabadi Biriyani.

Source:
Indian Regional Cooking by Sumana Ray

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